[Sca-cooks] Caviar

[Phil Troy/ G. Tacitus Adamantius]

Also sprach Stefan li Rous:
>Solwerlad asked:
>>>>Hi everyone.  Does anyone have a period recipe involving caviar?  How about
>>>>red caviar?  I have a giant jar of it and need to figure out what in the
>>>>world to do with it.
>>
>>Did anyone already mention the perennial Russian recipe of caviar
>>folded in crepes?
>Ok, these are a traditional food, but is there any evidence that
>
>this particular dish dates back before 1600CE?

I STR caviar being mentioned in Italian poetry from period (in rather
critical fashion, though). In the absence of both real refrigeration
and canning in period, the caviar they would be talking about would
be different from the standard Russian/Iranian product we can buy
today. I imagine pressed caviar, in the form of salted, pressed,
semi-dried roes (something like botargo, another product I believe to
be period, a firm, cured roe eaten today in the Mediterranean basin
and the Far East, good grated over pasta with oil or butter, like a
truffle, or sliced paper-thin with olives and such) would be the most
likely candidate for a modern equivalent to period caviar.

Adamantius
--
"No one who cannot rejoice in the discovery of his own mistakes
deserves to be called a scholar."
	-DONALD FOSTER